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White Scotch Collops

A veal dish simmered with broth, herbs, sweetbread, force‑meat balls, mushrooms, and finished with a cream and egg yolk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

White Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Place the veal in a stewpan and cover with boiling water.

  2. Stir and then strain.

Make the stew

  1. In the same pan, add 1 pint of veal broth and thicken it.

  2. Add the bundle of sweet herbs and some mace.

  3. Incorporate sweetbread, force‑meat balls, and fresh mushrooms.

  4. If fresh mushrooms are unavailable, use pickled ones that have been washed in warm water.

  5. Stew for 15 minutes.

Finish and serve

  1. Beat together 1½ egg yolks and 1 pint of cream with grated nutmeg until well combined.

  2. Stir the mixture into the stew until it boils.

  3. Add the juice of ¼ lemon.

  4. Transfer to a serving dish.

  5. Garnish with lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Mushroom + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,988 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the cream mixture and enrich the sauce as they set gently with heat.
Cream
Adds richness and body to the sauce, softening its texture.
Veal broth
Forms the savoury liquid base that the stew is built on.
Mushrooms
Add earthy flavour and a tender, meaty bite to the stew.

The step that matters

Stir the egg and cream mixture into the stew until it boils. Egg yolks thicken by gentle heat and can curdle if overheated. Bring the stew to a boil only briefly, while stirring, so the sauce turns smooth rather than grainy.

Swap the mace

How well each one fits the dish's main ingredients (veal, meat, mushroom, egg, cream, nutmeg, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against veal, meat, mushroom, egg, cream, nutmeg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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